This study objected to widen the knowledge and applications of bigels by constructing food bigels for 3D printing. A serious of bigels were developed by incorporating a candelilla wax-based oleogel into a gelatin hydrogel at different oleogel/hydrogel ratios of 3:7, 5:5, and 7:3 under the presence of different emulsifiers (PGPR, monoglycerides and lecithin). And the influence of different oleogel/hydrogel ratios and emulsifiers on the physical properties and 3D printability of resulting bigels were studied. Bigels containing monoglycerides or lecithin could form homogenous, stable gel system with bicontinuous emulsion structure. Microstructure analysis found that PGPR could disturbed the crystalline process of candelilla wax resulting in weak mechanical strength of resulting oleogel and phase separation of bigels. These bigels exhibited shear-thinning behavior and improved mechanical properties (apparent viscosity, storage modulus, hardness, etc.) compared to pure oleogel and pure hydrogel. Bigels containing monoglyceride with oleogel/hydrogel ratio of 7:3 exhibited suitable mechanical properties for 3D printing. The results from this study indicated that 3D printable bigels could be obtained by combining candelilla wax (organogelators) with gelatin (hydrogelator), and the physical, printing properties of these bigels could be tailored by adjusting oleogel/hydrogel ratios and using different emulsifiers.

中文翻译：

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用于 3D 打印应用的食品级双凝胶系统的开发和表征：油凝胶/水凝胶比例和乳化剂的作用


这项研究反对通过构建用于 3D 打印的食品 Bigels 来拓宽 bigels 的知识和应用。在不同乳化剂 （PGPR、甘油单酯和卵磷脂） 存在下，以 3：7、5：5 和 7：3 的不同油凝胶/水凝胶比例将小烛树蜡基油凝胶掺入明胶水凝胶中，从而开发出严重的 Bigels。并研究了不同油凝胶/水凝胶比例和乳化剂对所得 bigels 的物理性能和 3D 打印性能的影响。含有甘油单酯或卵磷脂的 Bigels 可以形成具有双连续乳液结构的均匀、稳定的凝胶体系。微观结构分析发现，PGPR 会干扰小烛树蜡的结晶过程，导致所得油凝胶的机械强度较弱和比格尔相分离。与纯油凝胶和纯水凝胶相比，这些 Bigels 表现出剪切稀化行为和更好的机械性能（表观粘度、储能模量、硬度等）。含有甘油单酯且油凝胶/水凝胶比例为 7：3 的 Bigels 表现出适合 3D 打印的机械性能。这项研究的结果表明，可以通过将小烛树蜡（有机凝胶剂）与明胶（水凝胶剂）相结合来获得 3D 可打印的比格尔，并且可以通过调整油凝胶/水凝胶比例和使用不同的乳化剂来定制这些比格尔的物理打印特性。